Addition of Ascorbic Acid is common in the manufacture of beverages, especially fruit juices. It not only restores nutritional value lost during processing, but also contributes to the products’ appearance and palatability. In the manufacture of fruit juices or purees from fruits such as apples and peaches.
• Acting as an antioxidant, ascorbic acid can improve the colour and palatability of many kinds of food products.
• By removing oxygen from its surroundings, ascorbic acid in its reduced form becomes the oxidized form, dehydroascorbic acid.
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